I've been doing somewhat back-to-back roasts on my Behmor. I've found that for consistency sake (and avoiding the dreaded overheat shut-off) it's useful to cool the unit at the same time as cooling the beans, roughly 5 or 6 minutes. At this point, I can pre-heat my Behmor again and go through another similar roast cycle with no weird problems (similar temp management, no shut-offs, similar roast times, etc).
Here's some backstory on my technique. I pre-heat as hot as the Behmor will let me (so below 330, since that's the auto-shut off temp). Once it's up to temp, I remove the hot chaff tray, load my beans, and set the roaster to 1/2 lb, start, then P5 manual mode. I leave it here until it recovers back to max temp (325-327) and let it coast on P4. P4 allows it to hold it's temp without dropping or overheating, but if it does either I correct it by either cracking the door a bit or giving it a few more seconds of P5.
At the 5 minute mark, the fans automatically kick on, so it begins to dump heat out of the roaster. To combat this, I return to P5. No risk of overheating with the fans on! I keep it here until I hear the first snap of first crack. At this point I increase the drum speed as a surrogate for increasing airflow, and wait for first crack to pick up. When it does, I drop the heat to P2 (to allow the exothermic reaction to heat through radiation) for 40 seconds. At this point, the heat from the beans is basically all used up, so you have to add more. You can do P3 for a lighter roast (city), or P4 for a darker (full city) roast, but I usually use about the same amount of time. They should crack for a total of a minute and a half, and I usually give it about 20 or 30 seconds more than that.
Then I shut off the roaster, dump the beans into a colander, vacuum the empty roaster and starting a cooling cycle, then manually cool the beans (which is MUCH faster than cooling in the Behmor). After 4-5 minutes when the beans are room temp again, I can start the whole process again. I've done up to 5 roasts at a time using this method, and I've had no issues yet.
Now, you'll notice I didn't say much about my times and charge weight. I've found that the sweet spot for my Behmor is 200-250g. They CLAIM it can do a full pound, but in my experience the heating element can't push a full pound to even get to first crack. Both times I tried a full pound I got NO crack, all the way up to 15 minutes, and both bags of DP Ethiopian tasted like black pepper.
If I use 200g, I can get to first crack in under 8 minutes, and finish the whole roast in under 10. 250 basically just adds a minute to that. I've tried 300g before, but that adds yet another minute, bringing total roast time to 12 minutes in most cases. These coffees never taste as good, imo, so I stick to smaller charges to take advantage of what power the Behmor DOES have.
I've been pretty satisfied with the roasts I'm getting since developing this method. I definitely recommend trying it out.
"Wait. People drink coffee just for the caffeine??"